If you don`t have ready-made sourdough in the refrigerator, prepare a rye sourdough first. Please note that it takes a few days to manufacture.
Put the grain mixture in a bowl. Heat the malt beer in a saucepan, do not boil, pour over the grain mixture and stir. The malt beer should be hot, however. Let the mixture sit for about 2 hours until the liquid is almost completely absorbed by the grains.
Now mix the grains with the remaining ingredients and knead with the food processor for about 10 minutes.
The result is a heavy, firm dough. Sticky in consistency, but still compact. Add water or flour if necessary.
Cover and let the dough rest for 30 minutes.
I add the dry yeast because the dough is so heavy. As an additional help, so to speak. If you want, you can leave it out. The addition of dry yeast is definitely recommended for freshly prepared sourdough.
Then take the dough out of the bowl with wet hands and divide it into 2 halves, shape each into a ball and roll it all over in oat flakes. With the high proportion of rye, the dough no longer needs to be kneaded.
Of course, you can also bake just 1 large bread from the dough.
Put the dough balls in two floured proofing baskets and leave to rise, covered, in the oven for 2 - 3 hours with the oven lamp switched on. After the dough has clearly risen, take the dough pieces out of the oven.
Preheat the oven to 250 degrees, carefully slide the bread onto the baking sheet lined with baking paper and bake for 10 minutes. Pour 1 cup of water onto the bottom of the oven very quickly and immediately close the oven door again. Attention! Hot steam!
Then turn the oven down to 220 degrees and bake for another 15 minutes. Every now and then, spray water into the oven with a spray gun.
Now turn the oven down to 190 degrees and bake the bread for about 20-30 minutes until they are nice and crispy brown.
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